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Southern Beans and Greens

November 17, 2009

1 tablespoon olive oil
3 cloves garlic, chopped
4 cups water or vegetable stock
2 teaspoon dried oregano
pinch cayenne pepper
4 cups kale, collards or mustard greens, washed, cut into bite size pieces
1 large Spanish onion, chopped
2 15oz. cans black eyed peas, undrained
1 28 oz. can crushed tomatoes, undrained
1 1/2 teaspoon cumin
2 teaspoon salt
1 tablespoon cider vinegar (optional)

In a large soup pot, heat the olive oil over medium heat. Saute onion and garlic for about 2 minutes. Add beans, greens of choice and water or stock. Bring to a boil, cover and gently boil until greens are tender, about 15 minutes. Add tomatoes and seasonings and simmer another 15 minutes. Adjust seasonings to taste.
By: Polly Pitchford, Full Spectrum Health™

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